Lunch formula
Only for lunch menu from Monday to Friday
1 starter + 1 main course + 1 mineral water 50 cl or 1 glass of wine
or
1 main course + 1 dessert + 1 mineral water 50 cl or 1 glass of wine
Tuesday, September 16
Choice of starters:
Vegetable tempura with raita sauce
or
Quinoa tabbouleh with confit tuna and seasonal vegetables
or
Melon gazpacho with fresh mint 
Choice of main courses:
Grilled swordfish fillet, mashed potatoes with olives, virgin sauce with preserved lemon
or
Chicken and sweet-bread vol-au-vent with seasonal vegetables
or
Vegetable ravioli with fresh tomato and basil Choice of desserts
The slate
Grilled turbot, vegetables, vierge sauce (for 2 people)
140€Ricotta/spinach ravioli with black truffle cream
29€Grilled Galician rib-eye steak, pepper sauce, mashed potatoes
52€Melon and black fig carpaccio with Serrano ham
28€Roasted Bresse chicken with herbs, new potatoes
32€Tagliatelle with porcini mushrooms
28€LUNCH COURSE
Only for lunch
46€
Starter + main course.
Starters
ou
Sea bream ceviche with passion fruit
Main Dishes
ou
Grilled lamb cutlet, crispy panisses and tomato jus
DINNER COURSE
Only in the evening
58€
Amuse bouche, starter, main course and dessert.
Amuse bouche
Seasonal appetiser
Example:
Zucchini fritters or Barbajuan
Starters
ou
Sea bream ceviche with passion fruit
Main Dishes
ou
Grilled lamb cutlet, crispy panisses and tomato jus
Desserts
Choose one among our daily showcased dessets
The seasonal menu
Starters
Main Dishes
Desserts
List of allergens
Some of our dishes may contain allergens. Here is a list of the icons on our menu that indicate potential allergens.
Peanuts
Celeriac
Crustacean
Nuts
Gluten
Milk
Lupin
Molluscs
Mustard
Eggs
Fish
Sesame
Soybeans
Sulphites
